i was inspired by a dish served at m cafe in los angeles, which is known for its healthy and delicious menu choices. its best served cold as a delicious side dish or summer salad.
i found this recipe online. the idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. i find that premixing this sauce helps, though, as it is fairly thick.
first thing, if you do not have a 8 inch glass or porcelain pie plate, do not even try to make this recipe, it does not work in any other type of pie pan. but if you have the pie pan and you love chocolate, you will love, love, love this rich and creamy p
this is one of those family recipes that has evolved over the span of my lifetime. i first learned to cook this when i was a preteen. it continued to tweak it during my married life. i had some leftover gouda in the fridge and decided to add it. since the
these crispy chicken “wings,” made with boneless, skinless chicken breast tenders, stay crispy with only a light coating of oil—no deep-frying needed. serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side.
these are great for st. patrick's day or any time! they have a streusel layer of whiskey-soaked pistachios for great crunch and green for st. patrick's day! i used a 6 oz bag of sunkist pistachio kernels and crushed them to get the pistachio crumbs.
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